ROMAINE WITH MANDARINS AND PECANS

 

 

(RECIPE POSTED BY CAROLE WESTLAKE)

 

2 Heads of Romaine Lettuce (washed and tear into bite size pieces)
3/4 - 1 cup pecan halves, toasted
1 (8-oz) can mandarins
1/4 cup vinegar
1/2 cup sugar
1/2  cup oil
1 tsp salt
1 tsp dry mustard
2 tbsp water
1/2 small red onion, chopped

 Place lettuce, mandarins and pecans in salad bowl.

Combine vinegar, oil, sugar, salt, mustard and water in blender.

Blend till well mixed. Make ahead and refrigerate until ready to toss.

Don’t use All the dressing, set aside to use as a dip for fresh fruit!

SIMPLE AMBROSIAL SALAD

 

(RECIPE POSTED BY CAROLE WESTLAKE)

 

2 c mini marshmallows
1/2 cup fruit juice
2 1/2 cup chopped fruit or l can – 796 ml fruit cocktail
3/4 cup shredded coconut
1 envelope dream whip
1/c c cold milk
1/2 tsp almond extract

Combine marshmallows, coconut and fruit cocktail.

Prepare dream whip with milk and almond extract (omit vanilla)

Add fruit mixture and blend.

Cover and chill for 2 hours.

ROSEMARY RACK OF LAMB

(RECIPE POSTED BY CAROLE WESTLAKE)

1/4 cup vinegar
1/4 cup oil
1/3 cup lemon juice
1/3 cup orange juice
2 tbsp soy sauce
1 tbsp sugar
2 cloves garlic
2 tsp chives or green onions
2 tsp rosemary leaves

 Combine ingredients in shallow dish and place rack of lamb (6 ribs) last. Marinate for 3-4 hours, turning occasionally. Wrap rack of ribs in foil and barbeque medium hot for 20 minutes on meaty side and 10 mins on bone side. Remove foil and cook for an additional 15-20 mins directly on grill. Turn and baste with marinade often. (Serves 6)

SUPREME CHRISTMAS EGGNOG

(RECIPE POSTED BY CAROLE WESTLAKE) 

Great centrepiece for a crowd

In a large punch bowl combine the following:

12 Egg yolks
1 c sugar

Beat together and slowly add:
13 oz brandy
26 oz Barardi white rum or rye
2 c light cream

Blend well and chill for at least one hour or overnight then add:
12 egg whites beaten till stiff
3 c whipping cream beaten

Sprinkle with grated nutmeg
Enjoy!

CANDY CANE COFFEE CAKES

(RECIPE POSTED BY CAROLE WESTLAKE)
 I use one for centrepiece and others as host gifts)

 (Makes 3 canes)

2 c sour cream
2 pkg active dry yeast
1/2 c warm water
1/4 c softened butter
1/3 c sugar
2 tsp salt
2 eggs
6 c flour
1 1/2 c drained, finely chopped maraschino cherries
1 1/2 c finely chopped dried apricots
soft butter

THIN ICING
2 c icing sugar
2 tbsp water

Heat sour cream over low heat just until lukewarm. Dissolve yeast in warm water. Stir in sour cream, 1/4 c butter, sugar, salt, eggs, and 2 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto well-floured counter - knead until smooth, about 10 mins. Place in greased bowl, turn greased side up. Cover and let rise in warm place until double in size - about 1 hour. Heat oven to 375 degrees. Punch down dough and divide into 3 equal parts. Roll each into rectangles; 15 x 6" and place on greased baking sheet. With scissors, make 2" cuts at 1/2" intervals on long sides of rectangles. Combine apricots and cherries and spread 1/3 of mixture down center of each rectangle. Crisscross strips over filling. Stretch dough to 22". Curve to form cane. Bake 10-15 mins or until golden brown. While warm brush on butter and drizzle canes with thin icing. If desired can decorate with cherry halves or pieces.

FRENCH CANADIAN PEA SOUP

(RECIPE POSTED BY CAROLE WESTLAKE)

(just like Habitat Pea Soup!) Great winter dish

1 Ham bone (I use the bone from a ham shank I cook the day before)
10-12 cups water
2 1/2 cups yellow dried split peas (rinsed)
1 c celery chopped
1-2 carrots peeled and sliced
1 med onion
pepper and parsley added before serving

Heat peas and water to boiling, add remaining ingredients and reduce heat to simmer for 2 1/2 - 3 hours. Remove bone, trim meat from bone and add to soup. Season to taste. Enjoy a nice thick soup with fresh french bread. A meal in itself!

PEPPER JELLY

(RECIPE POSTED BY CAROLE WESTLAKE)

3 green peppers
2-31/2 oz cans Jalapeno peppers
11/2 cup white vinegar
61/2 cups sugar
1 tsp cayenne pepper
1 6 oz bottle liquid certo
4-6 drops food coloring (green or red)
2 tsp lemon juice

Blend peppers in food processor.
Combine vinegar, sugar and peppers to boil.
Add certo and boil 5 mins.  Stir constantly and add food coloring.
Remove from heat, skim off foam and pour into sterized jars.
Makes 8 - 8oz. jars.
Great served as appetizer with crackers. Great for gift giving as well.

SLIME

(RECIPE POSTED BY CAROLE WESTLAKE)

(Kids love to play with this - especially for party or group)

 Place at least one pkg of cornstarch in a large basin or pot.
Add 1/2 c - 1 cup water.
Add food coloring (I usually add green for Halloween & St. Patty's day or red at Xmas or Valentines' day).
Keep pot of water handy & towel to clean hands.
FEELS Cool.
Can cover up and use again another day.

ICHIBAN SALAD

(RECIPE POSTED BY CAROLE WESTLAKE)

1 small cabbage
l lb fresh sliced mushrooms
1/2 lb bean sprouts
2 green onions chopped
1/2 cup toasted slivered almonds
2 cups chow mein noodles
1 pkg broken ichiban noodles

Dressing:
1 pkg ichiban seasoning (from soup)
1/2 cup oil
3 tbsp vinegar
3 tbsp soya sauce
1 tsp sugar
1/2 tsp pepper

Mix first 4 ingredients together. Next mix dressing in small container. Just prior to serving, mix all ingredients adding noodles & almonds last.

PASTA WITH SALMON IN TERIYAKI SAUCE

(RECIPE POSTED BY CAROLE WESTLAKE)

12 oz rotini or fusilli
12 oz salmon cut into 1" cubes
1 1/2 cup yellow & red pepper thinly sliced
1 1/2 cup chopped snow peas

Teriyaki Sauce:
1/3 cup rice wine vinegar
1/4 cup brown sugar
1/3 cup water + 1 Tbsp flour (shake up in container)
1/4 soya sauce
1/4 cup oil
2 1/2 tsp ginger root minced
2 1/2 tsp garlic crushed
2 tsp sesame seeds

Cook pasta till firm, drain & place in casserole dish. Saute salmon in a little oil for approx 4 mins.
Add to pasta.
Blanch peppers & snow peas for 2 mins in boiling water & rinse in cold water.
Drain & add to casserole dish.
Make sauce & heat for 5 mins. Pour over top of all & toss.
Serve & sprinkle sesame seed over top.
Bon Appetite!

SOFT TACO SHELL

(RECIPE POSTED BY CAROLE WESTLAKE)

3 Tbsp shortening
1 tbsp salt
1 tbsp baking powder
4 cups flour
1-11/2 cups water approx.

Add enough water to form a soft dough. Let stand for 15 mins.
Form into 12" balls and let rest for 15 mins. Roll out into circular shape.
Cook slightly in an ungreased frying pan for 20 - 30 secs. each side.
I like to fill each with ground beef, beans & favourite toppings.
Serve with salsa & sour cream

CHICKEN IN PHYLLO

(RECIPE POSTED BY CAROLE WESTLAKE)

8 phyllo pastry sheets
1/4 cup butter melted
4 boneless chicken breasts - halved
1 bunch fresh spinach leaves, stems removed
1 bunch fresh basil leaves chopped
1 large red pepper cut into strips
3/4 cup feta cheese, crumbled

Roll one phyllo sheet and fold in half (not lengthwise) Brush melted butter on edges. Place 1/2 chicken breast in middle near bottom of phyllo. Layer spinach leaves, sprinkle with basil leaves, a few pepper strips and some feta cheese. Roll chicken and phyllo over once, folding in edges inwards and complete rolling. Place on a cookie sheet lined with parchment paper and cover with damp teatowel while making more. Bake in middle oven at 375 F for 20-25 mins.

RASPBERRY CHEESECAKE

(RECIPE POSTED BY CAROLE WESTLAKE)

1/2-3/4 cup margarine
1 cup crumbs
24-30 chocolate wafers
1 egg separated
1 cup whipping cream
250 gr phili cheese
2/3 cup icing sugar
2/3 cup raspberry juice concentrated (frozen,undiluted)
1 tsp lemon juice

Mix bread crumbs and chocolate wafers together with marg. and press into pie pan.
Beat egg white and set aside. Beat whip cream and set aside. Soften phili cheese and gradually add icing sugar. Add juices into cream cheese. Fold in egg yolk, whip cream and egg white. Pour over crust & freeze.